It occurred to me to try and follow ‘normal’ recipes as much as possible to start with, in order to have a base. The following was loosely based on one in Bread: A Baker’s Book of Techniques and Recipes (Hamelman) for plain levain-based sourdough.

Flour Mix:

• 3x Buckwheat
• 1x Soy
• 2x White Rice
• 1x Fine Cornmeal
• 2x Coarse Cornmeal

Starter:

• Ginger bug – 1/4 cup water + 2 chunks ginger + 1/2 tsp sugar
• 1/4 cup flour mix
• 1/4 cup coarse cornmeal
• 1/4 cup water

Mix to a very stiff consistency. Let sit for 2 days at room temperature. Feed after 2 days with 1/4 cup flour mix + water from ginger bug. Let sit for 18 hours. Should double in size after about 12 hours and be starting to ‘collapse’ at that point.

Bread Ingredients:

• 3 cups flour mix
• 1 tsp xantham gum
• 1.5 tsp salt
• 5.5 oz starter
• c. 1oz butter
• 1 tsp baking soda
• 1 cup water + a splash (room temp)

Method:

Mix dry ingredients. Rub in butter. Add starter to water and stir to disperse. Add to dry ingredients and knead briefly. Set aside to rise in a covered bowl.

After 18 hours, shape with care (this could be done ahead of time) and bake as follows:

Heat dutch oven at full (450 For close to it) for 40 minutes (at least). Place dough in lid and body over the top. 20 mins at full and then 20 without the lid.

Results:

• Flavour: excellent (8/10)
• Crust: superb (9/10)
• Crumb: awful (0/10)

Basically, no rise or spring at all. Plan is to try and use flax / chia to get a good risen loaf, then adjust for flavour.